Description
This creamy and flavorful Butter Chicken recipe is made easy with the help of a slow cooker. Tender chicken breasts are simmered in a rich tomato and cream sauce infused with aromatic spices, making a comforting dish perfect to serve over jasmine rice. Ready in just under 4 hours, it’s a convenient and delicious Indian-inspired meal for family dinners.
Ingredients
Scale
For the Sauce and Chicken
- 1 cup diced onion (1 small onion)
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 2½ teaspoons curry powder
- 2 teaspoons chili powder
- 2 teaspoons garam masala
- ½ teaspoon cumin
- ½ teaspoon salt
- 1 cup tomato sauce
- 6 tablespoons tomato paste
- 3 pounds large boneless, skinless chicken breasts (5 to 6 breasts)
- 1¼ cups heavy cream, divided and at room temperature
- 2 tablespoons cornstarch
For Serving
- Fresh cilantro, for garnish
- 4 cups cooked jasmine rice, prepared according to package directions
Instructions
- Sauté Aromatics: In a sauté pan over medium-high heat, melt the butter and sauté the diced onions, minced garlic, grated ginger, curry powder, chili powder, garam masala, cumin, and salt until fragrant and the onions are softened.
- Blend Sauce: Transfer the cooked aromatics to a blender. Add the tomato sauce, tomato paste, and ¾ cup of the heavy cream. Blend everything until the sauce is completely smooth and creamy.
- Cook Chicken in Slow Cooker: Place the boneless, skinless chicken breasts in the slow cooker. Pour the blended sauce over the chicken, ensuring it’s well-covered. Cook on high for 2½ to 3 hours, until the chicken is fully cooked and tender.
- Thicken the Sauce: Mix the remaining ½ cup of heavy cream with the cornstarch to make a slurry. Add this mixture to the sauce in the slow cooker and stir well until the sauce thickens to a creamy consistency.
- Shred and Rewarm: Cut the cooked chicken into bite-sized pieces and return to the slow cooker. Stir to coat the chicken evenly with the thickened sauce and warm through.
- Serve: Serve the butter chicken hot over cooked jasmine rice, garnished with fresh cilantro leaves for a burst of color and flavor.
Notes
- For a lighter version, substitute heavy cream with coconut milk or Greek yogurt, but add yogurt at the end to prevent curdling.
- If you prefer more heat, adjust the chili powder or add a pinch of cayenne pepper.
- This dish can be prepared a day ahead; it tastes even better after the flavors meld overnight in the refrigerator.
- Use gluten-free cornstarch to keep this recipe gluten-free.
- For a creamier texture, some recipes add cashew paste or ground almonds to the sauce.
